Enzymes in baking

Abstract:

Breadmaking is based in several fundamental complex processes of physical, chemical and biochemical changes like evaporation of water, volume expansion and formation of a porous structure, denaturation of protein, gelatinization of starch, crust formation and browning reaction that are essential for the quality of the final product (Eliasson and Larsson, 1993; Rosell, 2011). Bread has been one of the principal forms of food from earliest times and is one of the major food products across the world. Wheat bread is the most common and most consumed type of bread, being an important source of nutrients. Particularly, bread provides complex carbohydrates, dietary fiber, has low content of fat (without containing cholesterol), minerals, especially calcium, phosphorous, iron and potassium and B vitamins (Rosell and Garzon, 2015). A number of European countries recommend a daily bread intake of about 250 g, which corresponds to four to eight slices, depending on the national food habits (WHO, 2003). The main ingbkp_redient in baked goods is flour from cereal grains, which are the fruit of plants belonging to the grass family (Gramineae). Apart from wheat, other major cereals that are used for bread making are corn, rice, barley, sorghum, millet, oats and rye. They are grown on approximately 60 per cent of the cultivated land in the world. Wheat, corn and rice take up 90 per cent of cereal grain production worldwide, the largest quantities of cereal grains (FAO, 2012) and provide two-thirds of energy requirement for humans through diet (Bharath Kumar and Prabhasankar, 2014). Different types of grains affect the quality of the final product and display variability in nutritional value. Consumers’ quality perceptions of bread from a health perspective have lately increased over time. It has led to a growing demand for healthier cereal-based products by incorporating.

Año de publicación:

2017

Keywords:

Fuente:

scopus